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Panko-crumbed fish with charred crispy broccoli

Two servings of panko-crumbed fish with charred crispy broccoli

Panko-crumbed fish with charred crispy broccoli

Name: Panko-crumbed fish with charred crispy broccoli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 180g long-stemmed broccoli; 2 tbsp olive oil; 2 pieces sustainable white fish (we used sea bass); 2 tbsp pesto; ½ lemon plus wedges to serve; 4 tbsp panko or dried breadcrumbs; chunky chips wedges or new potatoes and a green salad, to serve

Anna Glover

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.2 out of 5.5 ratingsRate

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Enjoy this pesto-crumbed fish with wedges and charred crispy broccoli for an easy, speedy dinner for two. Serve with lemon wedges for squeezing over

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Ingredients

Nutrition

Units:

MetricUS

180g long-stemmed broccoli
2 tbsp olive oil
2 pieces sustainable white fish

(we used sea bass)
2 tbsp pesto
½ lemon

plus wedges to serve
4 tbsp panko or dried breadcrumbs
chunky chips

wedges or new potatoes and a green salad, to serve

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Nutrition: Per serving

kcal429
fat24g
saturates4g
carbs25g
sugars3g
fibre5g
protein26g
salt0.94g

Method

step 1

Heat the grill to medium-high or the air fryer to 200C. Toss the broccoli with 1 tbsp oil on a medium baking tray or in the air fryer basket. Season, then grill or air-fry for 6-8 mins.
step 2

Meanwhile, pat the fish dry with kitchen paper and season with salt. Spread 1 tbsp pesto over each fillet, pushing it to the edges using the back of a spoon. Zest and juice the lemon half, then sprinkle the zest over the fish. Press the panko into the pesto coating, then nestle the fish between the broccoli on the tray or in the air fryer basket (or put in another basket if you have two drawers in your air fryer). Drizzle over the remaining oil and cook for 5-10 mins, depending on the thickness of the fish, until the flesh is flaky when pressed, the crust is golden and crisp and the broccoli golden, crispy and slightly charred at the edges.
step 3

Squeeze the lemon half over the broccoli, then serve the fish with the broccoli, chips, wedges or new potatoes, a green salad and extra lemon wedges for squeezing over.

Recipe from Good Food magazine, May 2026

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A star rating of 4.2 out of 5.5 ratings

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